
Pecorino aged for 20 months under strict temperature and humidity control, with an additional 4 months of maturation in the absence of oxygen in the ancient Malatesta pits of Fosse Brandinelli, located in Sogliano al Rubicone.
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Pecorino aged for 20 months under strict temperature and humidity control, with an additional 4 months of maturation in the absence of oxygen in the ancient Malatesta pits of Fosse Brandinelli, located in Sogliano al Rubicone.